We have been eating tacos with a creamy apple coleslaw dressing (cider vinegar) and it has been delicious. Great way to use all the great cabbage out there and apples.
I can't wait to try this! Every recipe of yours that I have tried has come out perfect. So, can you please share how you made your tofu? It looks more like tempeh, and it looks to have a superb brown crust.
Thank you Lisa :) Confession: I would have linked to the tofu recipe in the post had it turned out really well, but something was up with my tofu: first, it had frozen in the back of my too-packed fridge, so I let it thaw, but the texture looked really weird upon thawing — as you note, kind of like tempeh. I have heard freezing is a good technique to remove water from tofu, so I pushed on, but I didn't love the texture. It did brown nicely, however. This was the recipe I used: https://www.mydarlingvegan.com/tofu-banh-mi/ I think with non-frozen tofu, it would be great.
I made your sweet potato cornbread for a chili night and it’s my new favorite way to make cornbread! So now I also want to bake with more veggies! Thanks for sharing it!
I was shocked to see it at ShopRite recently because previously had made trips to the Asian market for it, but it seems to be more widely available. I think Target sells. Not sure where you are located, but Market32 and The Fresh Market sell it. Search Instacart!
I've made the Smitten Kitchen sweet potato recipe posted here, but with delicata squash instead of sweet potatoes, and it was delicious!
That sounds fantastic!
We have been eating tacos with a creamy apple coleslaw dressing (cider vinegar) and it has been delicious. Great way to use all the great cabbage out there and apples.
I can't wait to try this! Every recipe of yours that I have tried has come out perfect. So, can you please share how you made your tofu? It looks more like tempeh, and it looks to have a superb brown crust.
Thank you Lisa :) Confession: I would have linked to the tofu recipe in the post had it turned out really well, but something was up with my tofu: first, it had frozen in the back of my too-packed fridge, so I let it thaw, but the texture looked really weird upon thawing — as you note, kind of like tempeh. I have heard freezing is a good technique to remove water from tofu, so I pushed on, but I didn't love the texture. It did brown nicely, however. This was the recipe I used: https://www.mydarlingvegan.com/tofu-banh-mi/ I think with non-frozen tofu, it would be great.
I am going to try this recipe next: https://cupofjo.com/2020/07/22/andrea-nguyens-perfect-banh-mi/
I made your sweet potato cornbread for a chili night and it’s my new favorite way to make cornbread! So now I also want to bake with more veggies! Thanks for sharing it!
So nice to read this, Sheila! Thanks for writing :) :) :)
I love the banh mi suggestion! Use up my watermelon radishes. ☺️ We’ve been roasting red kuri squash, super easy when cut into 1” slices.
Yes! Love pickled watermelon radishes on banh mi :)
Is Kewpie available anywhere in this area?
I recently saw a huge squeeze bottle of Kewpie at Costco!
I was shocked to see it at ShopRite recently because previously had made trips to the Asian market for it, but it seems to be more widely available. I think Target sells. Not sure where you are located, but Market32 and The Fresh Market sell it. Search Instacart!
This sounds amazing! I wouldn’t have thought to use a collard wrap! I’m a bread lover and I’m trying so hard to cut back on it!!